Royal Palms exterior

Royal Palms Debuts Brand New T. Cook's

On September 9th, Royal Palms Resort and Spa re-opened the highly acclaimed T. Cook’s restaurant. Highlighting Executive Chef Paul McCabe’s creative interpretation of New American cooking, the Mediterranean-inspired design and architecture; the restaurant is introducing a new culinary and overall guest experience while remaining loyal to the treasured, timeless atmosphere guests have come to know and love.

The refreshed T. Cook’s design, led by Haley Balzano, founder and architect of Phoenix-based creative design team Bar Napkin Productions, emphasizes a more vibrant color scheme, authentic design elements, an interactive kitchen, the remodeled private dining room “Delos” and a glass-enclosed wine and tequila tasting room. New boldly-colored chairs surround rustic wooden tables adding depth and diversity to the new dining room, while iron chandeliers create a sense of intimacy and stimulate an experience of romance. Al fresco dining can also be discovered at T. Cook’s with intimate patios and nooks, including a new private dining element found within the property’s historic Orange Grove.

Simple yet polished, the new dining menus, created by Executive Chef Paul McCabe, honor classical techniques while utilizing locally-grown and sustainably raised foods whenever possible. Chef McCabe has established relationships with a wide range of local purveyors, farmers and artisans, including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mills.

“The menu is designed to be more social and approachable, while incorporating cooking techniques that reflect the evolving culinary scene in Phoenix and beyond,” says McCabe. “Our dishes are inspired by seasonal, locally-sourced ingredients, with some of the freshest growing right in our backyard. T. Cook’s new edible gardens have been an ongoing project this summer that will have come to fruition in September. We’ll be handpicking everything from vegetables and citrus, to herbs and select seasonings.

Referencing the seasonal spirit of the Mediterranean, Chef McCabe also meticulously sources the richest of ingredients for fresh fish from the bountiful Basque Coast and Spanish ports, to sardines from the heart of Sicily. T. Cook’s culinary philosophy of magnifying the purity of fresh, seasonal ingredients is a celebration of its own treasured legacy. This respected tradition lives on at T. Cook’s with Chef McCabe at the helm.

Offering breakfast, lunch and dinner and brunch on Saturdays and Sundays, T. Cook’s new menus aim to be both approachable and intriguing. Breakfast and brunch offer a range of healthful dishes to more indulgent items.